Jamaican Steamed Fish Recipes

JAMAICAN STEAMED FISH

Steps:

• Cut the lime in half and then proceed to rub the lime halves over the inside and outside of the fish. Squeeze down so the juice from the lime is expelled onto the flesh.
• Rinse the fish directly under cold water, open the cavity to ensure the inside is thoroughly clean.
• Pat the fish dry then place on a plastic chopping board.
• Use a knife to create two shallow diagonal clashes on each of the fish.
• Sprinkle a bit of the fish seasoning into each crevice (clash) and the cavity of each fish.
• Refrigerate the fish and leave to marinade for an hour or overnight.
• On low-medium heat, melt the butter in a large skillet or frying pan then add all of the vegetables.
• Stir the vegetables so they are coated in the butter and cook until slightly soft for 3-4 minutes.
• Season the veggies with pink salt, black pepper then stir.
• Pour the water into the pan followed by the tomato puree, hot sauce and sprigs of thyme and then stir again.
• Carefully add the red snapper to the pan, move the vegetables to the side and spoon some of the liquid onto the fish. Repeat this 2-3 times.
• Bring the pan to the boil then reduce the heat to low.
• Cover the pan with the lid then steam the fish for 10 minutes in total, turning the fish half way through the given time.
• Serve with bammy/vegetables or rice

FANCY'S JAMAICAN STEAMED FISH

Steps:

• Pour fish stock in a large skillet and bring to a boil. Add Irish potato, pumpkin and okra; cover and leave to simmer for 10 minutes. Slit fish on both sides, then stuff the cavity with half of the vegetables and seasonings (tomato, black pepper, scotch bonnet pepper, onion, garlic and escallion). Sprinkle with the remaining black pepper. Place fish into the boiling fish stock and add the remaining garlic, tomato, onion, escallion, scotch bonnet pepper, thyme and a whole scotch bonnet pepper. Spoon stock over the fish, cover and steam over medium flame for 10 minutes.To Serve: Place fish on platter, add crackers then pour on the fish stock.Method Note: Diced yam, string beans and carrots may be used; you can also add your favourite vegetables and starches.Note: Fish stock is a flavourful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics (onion, celery, ginger, garlic and thyme) until their flavour, aroma, colour, body and nutritive value are extracted. The liquid is then strained and used to prepare sauces, soups and as a braising and simmering cooking medium.Grace Fish Tea Soup Mix boiled in water can be substituted for the stock.

JAMAICAN STEAMED FISH

Steps:

• Wash to in wash with lime juice and vinegar. Drain away the water
• Combine the salt and pepper and use it season the fish
• Place a pot on medium heat and add the scotch bonnet pepper, onions, scallion, thyme, garlic, pimento, carrots, okras, pumpkin, coconut oil and the fish tea soup mix/fish stock.
• Cover and let is simmer for 10 to 15 minutes
• Place fish into the boiling fish stock, spoon stock over the fish. Turn the heat down, cover and steam for other 10 to 15 minutes. Turn the fish half way through.

JAMAICAN STEWED FISH

Steps:

• In large nonstick skillet, heat oil over medium-high heat. Season both sides of fish with salt and pepper; add fish to skillet. Cook until underside browns, about 3 minutes. Turn fish and remove from pan. Reduce heat.
• Add onion and bell pepper to skillet; saute about 3 minutes. Stir in tomatoes, and jerk seasoning. Cover and cook until tomatoes break down slightly, about 3 minutes.
• Return fish to skillet, browned side up; spoon with sauce.
• Cover and cook over low heat until fish is done, about 7 minutes. Serve with brown or white rice or pita bread.